Talking about gherkins

 I grew gherkins last year in my glasshouse with great success, so this year I thought I'd try growing them outside. I started them from seed in the glasshouse and when the weather was warm in late spring I transferred them outside, to a climbing frame under the cherry tree. There, they grew quite slowly, had a few flowers and fruit form, but never really took off in the way that I was expecting. The site obviously didn't suit them well... too shady, too windy, not enough water perhaps? Luckily there was still time in the season to sow some more seeds and plant them in the glasshouse, where they grew rampantly. In fact, they are still there, still flowering and fruiting, much more to my satisfaction. Lesson learned: don't bother trying to grow gherkins outside even though there is more room and they would look so cute scrambling up a fence...

I pickle my gherkins in the microwave. Slice the gherkins if you like (cutting them in rounds means they fit in the jar better) and pack them in a jar. Add 1 tbsp dried mustard seeds and some sprigs of dill if you have it (sadly mine didn't self seed this year.) Pour about 1cm white vinegar in the jar and microwave for 1-2 minutes till hot. Pour about a cup of white vinegar (or you can used spiced if you want a chilli kick) in a microwave safe jug and add 1 tsp of sugar and 1 tsp salt (don't forget these or your mouth will pucker when you eat your gherkins!) Microwave for 3-4 minutes till boiling. Pour the boiling vinegar over the hot gherkins in the jar, then microwave the jar full of gherkins for another minute till it's boiling. Meanwhile pour boiling water from your jug over the jar lid to sterilise it. Using tea towels screw the hot lid on the hot jar. Make sure the lid seals, if it doesn't, keep the jar in the fridge. Wait six months before eating the gherkins.

That's my easy way of pickling one jar at a time which makes it easier to deal with the harvest. I'm looking forward to cracking these open in 6 months' time!